Ingredients
- 16 - 24 Large Prawns, peeled and de-veined
- 1 tomato, peeled, seeded and finely diced
- 100g Mâche Rosettes or cornsalad
Dressing ingredients
- 1 tablespoon fresh lemon juice
- 5 tablespoons extra-virgin olive oil
- Sea salt and black pepper
Author of this recipe
A new generation salad for Aussies, and certainly will impress at the BBQ. Enjoy.
Preparation
Whisk together lemon juice and 3 tablespoons extra-virgin olive oil; season with salt and pepper, and set aside.
Marinate tomato in 1 tablespoon olive oil, add salt and pepper to taste. Heat remaining tablespoon olive oil in a large fry pan over high heat, add prawns and cook for about 2 1/2 minutes, or until golden on both sides.
In a large bowl, toss the Mâche with 2/3 of the vinaigrette and arrange on plates. Divide warm prawns between each salad and garnish with tomatoes. Drizzle remaining vinaigrette over prawns.
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